Volatile analysis Flashcards
1
Q
Properties of aroma compounds
A
Low Molecular weight (<250)
Volatile
present at very low conc. (ppm)
limited solubility in water
2
Q
Exception of aroma compounds that have good solubility in water (3) & (e.g.)
A
Volatile organic acids - e.g. butyric acid
Aromatic phenols - e.g.eugenol
Sugar derived - e.g. maltol, furanol
3
Q
Aroma analysis protocol
A
slide 3
1) Isolate aroma extract from food
2) Separate and identify components
3) Find components contributing to aroma
4
Q
General requirements of extraction
& how to overcome if problem occur
A
- Solvents should be of the highest purity
- -> Re-distil before use
- Food samples of the same type vary considerably
- -> Mix samples well to reduce variability
- -> perform at least 3 replicates
- Keep temp as low as possible
- -> to avoid sample decomposition/ cooking
- -> reduce volatile losses due to evaporation
- Always perform a blank extraction
